Walker River Cooling is a joint-venture between Nevada Fresh Pak, a Peri & Son’s Farms company and The Nunes Company. Located in the Mason Valley of Yerington, Nev., the 10,000 square foot state-of-the-art cooling and distribution facility is the only facility of its kind in Nevada and changes the face of one of the largest commercial produce growers in the State.

With the completion of the new facility, the two companies’ are now positioned to expand growing capability and cool more produce in a faster, more efficient way. This means fresher and longer-lasting produce for the supply chain and ultimately for consumers. All steps to get produce to market now happen in Yerington while maintaining the company’s commitment to sustainable farming practices that meets the highest environmental, social and economic standards.

The cooling facility began its 24-hour per day service in mid-May at the beginning of year’s harvest cycle. With more than 80 plus years of combined industry experience, The Peri and Nunes operations offer a level of expertise in growing, harvesting, cooling, sales and marketing that is unsurpassed. The large commercial operation produces more than 25 million pounds of organic baby greens and 40 million pounds of organic fresh vegetables servicing retailers, processors, wholesalers and other buying organizations throughout North America.

The new facility employs approximately 20 full-time personnel. Together, Peri & Sons Farms and Nevada Fresh Pak, represent the largest private employer in Lyon County, currently supporting over 220 full-time diverse positions including specialists in the areas of agricultural science, engineering, manufacturing, and business and information technology. The company also supports a seasonal work force of over 1,400 full-time employees. Based on recent economic impact studies the company’s direct and indirect impact on the economy in Northern Nevada now exceeds $150 million.

Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.

Make the caramelized onions: heat a skillet to medium and add the olive oil. Add the onion and sauté until the onions begin to soften and turn a caramel color, stirring every five minutes. The total process should take about 15-20 minutes. Add the sugar and vinegar and cook for another 2-3 minutes, until the liquid from the vinegar cooks off. Remove from heat and set aside.

To make the hummus, pulse the beans, tahini, garlic, lemon juice and salt in a food processor until combined. Add about 1/2 cup of the onions and pulse to blend. Slowly drizzle in olive oil and continue to pulse until the mixture becomes smooth. If the hummus seems too thick at this point, you can add a little more oil until you get he consistency you like.

You can serve this hummus right away or store in an airtight container, refrigerated, for up to five days.

Caramelized Onion Hummus

Take your hummus to the next level with the addition of sweet and delicious caramelized onions. This dip is healthy, a snap to put together and is fantastic served with pita chips, crusty bread or a topping on a veggie sandwich.

PREP TIME

10 minutes

COOK TIME

20 minutes

Looking for inspiration? Try these recipes:

Whiskey Bacon BBQ Baby Back Ribs

Slow Cooker Beef Vegetable Soup

The Best Slow Cooker Short Ribs Ever

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